Physico-chemical and film-forming properties of bovine-hide and tuna-skin gelatin: A comparative study

A bovine-hide gelatin and a tuna-skin gelatin, both characterized on the basis of their amino acid composition and molecular weight distribution, were used to prepare edible films by casting with glycerol and sorbitol added as plasticizers. The molecular weight distribution of the tuna-skin gelatin...

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Bibliographic Details
Published in:Journal of food engineering 2009-02, Vol.90 (4), p.480-486
Main Authors: Gómez-Estaca, J., Montero, P., Fernández-Martín, F., Gómez-Guillén, M.C.
Format: Article
Language:English
Subjects:
amino acid composition
Biodegradable films
biodegradable products
Biological and medical sciences
Bovine-hide gelatin
chemical degradation
deformation
edible films
Fish and seafood industries
fish skin
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
gel strength
gelatin
General aspects
glass transition temperature
glycerol
hides and skins
molecular weight
permeability
Physico-chemical properties
physicochemical properties
plasticizers
solubility
sorbitol
thermal properties
tuna
Tuna-skin gelatin
water content
water vapor
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Summary:A bovine-hide gelatin and a tuna-skin gelatin, both characterized on the basis of their amino acid composition and molecular weight distribution, were used to prepare edible films by casting with glycerol and sorbitol added as plasticizers. The molecular weight distribution of the tuna-skin gelatin exhibited appreciably higher quantities of β-components (covalently linked α-chain dimers), whereas bovine-hide gelatin showed a certain degradation of α 1-chains being indicative of a greater proteolysis. Intrinsic differences in the gelatin attributes affected in diverse manner some of the physical properties of the films. Thus, water vapour permeability was higher in the bovine-hide gelatin film, whereas deformability was considerably higher (10 times higher) in the tuna-skin gelatin film. In contrast, breaking force and water solubility were basically unaffected by gelatin origin. Analysis of the thermal properties revealed both films to be wholly amorphous with similar glass transition temperature values thanks to the plasticizing effects of the glycerol and sorbitol and the low moisture contents.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2008.07.022